Lobster Carbonara

Lobster Carbonara

Is there anything more comforting than a hearty bowl of pasta? This recipe, provided by Kitchen Door Catering, has all the makings of a great dish – cheese, smoked bacon, and of course, Nova Scotia lobster.


340 g box good quality linguini, or homemade pasta dough
1/2 lb (200 g) local smoked bacon**
1 tbsp (15 g) minced garlic
1 1/2 lb Nova Scotia lobster***
1 tbsp vanilla
3 egg yolks
1/3 cup (80 g) shaved Grana Padano cheese
salt & pepper
fresh basil
1 lemon

Directions (serves 4):

  1. Boil the lobster for 8 minutes, then immerse in an ice water bath. Cool for 10 minutes.
  2. Shell the lobster, trying to keep the claws whole. Cut the rest of the meat into a large dice, and set aside. Save the tail and claw shells.
  3. Slice bacon into large strips, and begin to cook in large frying pan. When half cooked, add garlic and the shells (to be removed later).
  4. While the bacon is cooking, add pasta to salted boiling water. Cook until al dente (usually about 10 to 12 minutes).
  5. In a separate bowl, add egg yolks, half of the Grana Padano, salt, pepper, lemon juice and zest, and lobster meat.
  6. Remove the lobster shell from the frying pan. Drain half of the bacon fat from the frying pan, add to egg mixture, and mix.
  7. When the pasta is cooked, drain and add to egg mixture while still hot. Mix quickly, as the eggs cook in the mixture; add torn basil leaves.
  8. Serve, plate and enjoy.

Recipe provided by: Kitchen Door Catering

Source Guide: 

*Local smoked bacon can be found at The Pork Shop or Meadowbrook Meat Market

***Get your seafood locally from Evan’s Seafoods & Restaurant, Fisherman’s Market InternationalClearwater Seafoods Ltd. Victoria Co-op Fisheries, NovaCan Live Seafood, or Gidney Fisheries Ltd.

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